William Sonoma Tagine Red Wine Braised Short Ribs Recipes

Steps:

• Soak tagine according to manufacture's instructions.
• Place tagine on diffuser over medium-high heat; warm 1 tablespoojn oil.
• Season ribs with salt and pepper.
• Dredge in flour and shake off excess.
• Brown half of ribs on all sides, about 10 minutes total;.
• transfer to plate.
• Repeat with 1 tablespoon oil and remainng ribs.
• Reduce heat to medium.
• Warm 1 tablespoon oil.
• Cook celery, carrots and shallot 7-8 minutes.
• Add garlic and tomato paste; cook 1 minute.
• Add aleppo chili, thyme, broth, wine, salt and pepper; bring to simmer.
• Return ribs to tagine.
• Reduce heat to medium-low;.
• cover and cook, turning ribs occasionally, until tender, 4-5 hours.

Steps:

• Adjust rack to lower-middle position and heat oven to 450 degrees. Toss short ribs evenly with oil and a light sprinkling of salt and pepper.
• Meanwhile heat a heavy-bottomed Dutch oven or soup kettle over medium-high heat. Working in two batches to avoid overcrowding, add short ribs to hot pan. Cook each batch, turning only once, until well-browned on each side, 5 to 6 minutes.
• Drain all but 1 tablespoon of the fat from the pan. Add onion; sauté until lightly brown and translucent, about 5 minutes. Add garlic and thyme, sauté until fragrant, about a minute. Stir in flour, then wine, followed by chicken broth and tomatoes. Return short ribs to the pot and bring to a simmer.
• Place a sheet of heavy-duty foil over pot. Use a potholder to press down foil so that it touches stew. Seal foil completely around edges. Place lid snugly on pot. Place pot in oven and cook until ribs are fall-off-the- bone tender, about 1½ hours.

Steps:

• Preparation.
• Preheat oven to 350 degrees
• In small bowl, combine the garlic salt, italian seasoning, salt and pepper. Blend well.
• Apply generously the spice rub ingredients you just prepared to both sides of the short ribs.
• In oven proof roasting pot, coat bottom of pan with olive oil and brown each side of the rib (approximately 3 minutes per side) on a medium heat cooktop.
• Remove ribs and set aside
• Add carrots, onions, garlic and rosemary to same pot that you just browned the ribs in and saute until translucent.
• Add red wine and 2 Cups of the beef broth and and bring to a boil, then remove from heat.
• Return ribs to roaster and cover.
• Place in oven and cook for 3 hours. Periodically check to ensure liquid is still present. If needed, add more beef broth and red wine.
• After 3 hours, reduce heat to 325 degrees and bake for an additional 30 minutes.
• Turn oven to 175 degrees and remove 1/2 cup of braising liquid from pan and degrease. An easy method of separating the grease is by adding ice cubes and the grease sticks to the ice cube. Just don't let the ice melt, remove the cubes as you go.
• In a small pot, on medium heat whisk braising liquid, 1/2 cup beef broth and contents of gravy mix until thickened.
• Serve short ribs and drizzle sauce to taste.